HONEY CAJUN RICE BOWLS




INGREDIENTS:

Sarah Beth's Homemade Dips Creamy Cajun Dip Mix

1/2 C local honey

juice of one lemon

1 T soy sauce

1/3 C water

1 T cornstarch

1 lb chicken breast, cut into 2-inch chunks

1-2 T olive oil (or oil of choice)

rice of choice


DIRECTIONS:

  1. Tenderize chicken breasts, cut into 2-inch chunks, and place in a container with a lid.
  2. Combine Cajun dip mix (entire package), honey, lemon juice, and soy sauce. Mix well.
  3. Pour half of the marinade on the chicken and mix well.  Marinate in the refrigerator for at least two hours. Set remaining marinade aside. 
  4. Prepare vegetables of choice. I used red/yellow/orange peppers, half a Vidalia onion, and one jalapeno (without seeds). Refrigerate until the chicken has finished marinating.
  5. Put oil in a skillet and sauté vegetables until desired tenderness. Remove and set aside.
  6. Whisk together water and cornstarch. 
  7. Place chicken in skillet and cook/turn until internal temperate reaches 165 degrees. 
  8. Add remaining marinade and stir well.
  9. Pour in water and cornstarch. Stir until sauce has thickened. 
  10. Serve in bowls over rice of choice. I used Simple Truth Organic, whole grain brown rice (ready in 90 seconds).  
  11. Enjoy the sweet and spicy goodness!

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